The nutritional and functional properties of noodles prepared from sorghum, mung bean and sago flours

Azkia M.N., . and Wahjuningsih S.B., . and Wibowo C.H., . (2021) The nutritional and functional properties of noodles prepared from sorghum, mung bean and sago flours. Food Research (Malaysia), 5 (S2). pp. 65-69. ISSN 2550-2166

Noodles are popular carbohydrate-rich food products generally made from wheat flour. This study developed a new type of noodle out of local resources namely sorghum flour, mung bean, and sago starch with the following formula variations: F1 (20:30:50), F2 (30:30:40), F3 (40:30: 30), F4 (50:30:20) and F5 (60:30:10). The nutritional and functional property of each formula then analysed. All formulas fulfilled the daily dietary intake recommendations, which contain approximately 9.64-11.83% protein, 0.17-0.33% fat, 86.76-88.74% carbohydrate, with total calories of 397-399 kcal/100 g. F1 has the highest dietary fibre content (13.16%), with 4.2% soluble dietary fibre (SDF) and 9.48% insoluble dietary fibre (IDF). The resistant starch content of all formulas was relatively high, between 16.35-21.57%. Based on the results of this study, sorghum flour, mung bean and sago starch flour-based noodles can be a good source of daily nutrition which also include functional compounds such as dietary fibre and resistant starch.

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Abstract

Noodles are popular carbohydrate-rich food products generally made from wheat flour. This study developed a new type of noodle out of local resources namely sorghum flour, mung bean, and sago starch with the following formula variations: F1 (20:30:50), F2 (30:30:40), F3 (40:30: 30), F4 (50:30:20) and F5 (60:30:10). The nutritional and functional property of each formula then analysed. All formulas fulfilled the daily dietary intake recommendations, which contain approximately 9.64-11.83% protein, 0.17-0.33% fat, 86.76-88.74% carbohydrate, with total calories of 397-399 kcal/100 g. F1 has the highest dietary fibre content (13.16%), with 4.2% soluble dietary fibre (SDF) and 9.48% insoluble dietary fibre (IDF). The resistant starch content of all formulas was relatively high, between 16.35-21.57%. Based on the results of this study, sorghum flour, mung bean and sago starch flour-based noodles can be a good source of daily nutrition which also include functional compounds such as dietary fibre and resistant starch.

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Item Type:	Article
Additional Information:	The 3rd International Conference on Food Science and Engineering (ICFSE) 2020
AGROVOC Term:	noodles
AGROVOC Term:	sorghum
AGROVOC Term:	mung beans
AGROVOC Term:	sago
AGROVOC Term:	analysis
AGROVOC Term:	flours
AGROVOC Term:	starch
AGROVOC Term:	nutritional value
AGROVOC Term:	resistant starch
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	04 Feb 2026 09:04
Last Modified:	04 Feb 2026 09:04
URI:	http://webagris.upm.edu.my/id/eprint/3219

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